I usually make enough to feed an army when I make dinner because I love leftovers as they can be used for lunches and other meals the following day and save me some time.
This is the first time in a while that I made a dish that had absolutely NO leftovers even though I made a ton!
With a garlicy gnocchi combined with crispy bacon, spinach in a decadent and flavourful Gouda cream sauce, I do not blame my family for licking the plate clean (me included!).
I have found a new favourite family dish and I have Ivanhoe Cheese to thank for this one.
Cheese is a treasure in our home (I especially love it with wine…), and cook with it often, so the type and brand you buy really makes a world of a difference when whipping up something delicious.
Ivanhoe has gained an enviable reputation for its high quality, aged cheddar and specialty cheeses. As the oldest cheese company of its kind in Canada, it still remains a local attraction in the hamlet of Ivanhoe.
In 2008, they joined Ontario’s largest dairy cooperative, Gay Lea Foods! Learn more about them at http://www.ivanhoecheese.com.
My family loved it so much that I didn’t even have to ask my hubby if he can take on the dishes that night. My kids slept early that night too… wow!
Once again, I thank Gouda! No exaggerations, the Gouda Cream Sauce is heavenly.
Enjoy this delicious recipe using Ivanhoe’s Smoked Gouda Cheese and make it for dinner tonight!
- 2 Packages of Pre-made and Fresh Potato Gnocchi
- 1 tbsp of Garlic Powder
- ½ lb bacon, cut into pieces
- ½ bag of fresh baby spinach leaves
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 ½ cups whole milk
- ¼ cup heavy cream
- ¼ pound Ivanhoe smoked gouda, coarsely shredded
- ½ teaspoon smoked paprika (optional)
- Pinch nutmeg
- Salt and Pepper, to taste
- 1. Boil water in a pot and when boiling add Gnocchi (follow packaging instructions for cooking)
- 2. As the gnocchi cook, cook the bacon in a large skillet until nearly crisp, then add spinach and cook until the spinach is wilted. Transfer to a large bowl. Leave the drippings in and keep heat on medium, remove the gnocchi and put them into the hot skillet and sprinkle on the garlic powder, stirring until they begin to turn golden.
- Remove and add to the bowl with the spinach bacon mixture, toss to combine.
- In a medium saucepan, melt the butter. Add the flour and whisk over medium-high heat for 30 seconds. Add the milk and bring to a boil, whisking constantly.
- Cook over medium heat, whisking until thickened, about 5 minutes.
- Add the cream, smoked Gouda, paprika and nutmeg and whisk until the cheese melts. Season with salt and pepper.
- If the sauce is too thick, add a bit more milk or cream to thin it and whisk to combine. When you reach the desired consistency, pour over the gnocchi and serve.